It is what I make after I’m cooking brunch for a collection of humans or after I don’t have sufficient bacon to move round for everyone. It makes me sense like I’m getting a quiche fix – however some distance more healthy due to the fact it’s with out that buttery crust, nor loaded with cream.

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Ingredients

• ▢10 eggs
• ▢2 tbsp milk (any)
• ▢1/2 tsp salt and pepper
• ▢1 tsp oil
• ▢300 g / 10oz bacon , chopped
• ▢2 garlic cloves , minced
• ▢1 tbsp / 15 g butter
• ▢2 big handfuls baby spinach
• ▢1 1/2 cups / 150g mozzarella cheese , shredded (or other melting cheese)

GARNISH (OPTIONAL):

• ▢More cooked chopped bacon and spinach, for garnish as pictured

Instructions

• Preheat oven to 180C/350F.
• Whisk eggs, milk, salt and pepper.
• Heat oil in a well seasoned skillet or non stick pan (about 26cm / 11″) over medium high heat.
• Add bacon and cook until almost golden.
• Add garlic and cook for 30 seconds.
• Add spinach and toss until just wilted – bacon should now be golden.
• Turn heat down to medium. Remove about 1/3 of the bacon spinach into a bowl (for topping).
• Add butter into the pan and swirl/spread across base of the pan.
• Pour in about 2/3 of the egg mixture. Scatter over half the cheese, then pour over remaining egg mixture.
• Scatter over reserved bacon and spinach, then cheese.
• Cook for about 3 minutes until the sides are just set but not golden – check with knife.
• Transfer to oven and cook for 8 minutes until the centre is just set and the cheese is melted on top.
• Rest for a few minutes then slice and serve.